Food Arts Magazine provides demos by some of the great chefs, some have recipes you might enjoy for your wedding, rehersal dinner or other special pre-wedding occasion. For photos see Ben Roche at an
Buick Discovery + Wine Event. To
read more about Ben Roche and his restaurant Moto go here. He and his partner are one of the top trendy restaurants using chemistry instead of the food you think you're eating. They're basically food chemists.
Awhile ago I came across a "I Can't Resist This!" dessert. It brought together my childhood camp memories of s'mores around the campfire sans mosquitoes with my adult gourmet palate (oh yeah, I'm soooo adult now, and such a gourmet, which is why I adore s'mores ya know?)
One of my favorites (partially because I can actually replicate it at home) is S'More Bombs made by executive pastry chef at Chicago's Moto. Roche liquefies the milk, graham crackers, dark brown sugar and salt and finds a way (genius that he is) to form them into tiny bombs of flavor by using a 2 part ice cube tray that make spheres (for me this was the hard part--I'm a mess in the kitchen!) Then he melts the chocolate and cocoa butter and uses lollipop sticks to dip the balls into the chocolate. You make wicks from cellophane noodles that are deep fat fried--GENIUS! I'll put the exact directions as published in Food Arts for you to use because you don't want to depend on my 'cook by the seat of your pants' cooking directions!
Recipe From Food Arts Magazine from Executive Chef, Ben Roche
S'MORE BOMBS
50 Servings
Graham cracker puree:
2 packs (240g) graham crackers
3 cups (700 ml) WHOLE milk
2 T (30 g) dark brown sugar
salt
Graham Cracker Puree:
1. Place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.
2. Chill puree in an ice bath or covered in the refrigerator.
3. Pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look. Freeze overnight.
4. Remove frozen graham spheres from trays.
5. Reserve in freezer.
Chocolate Covering:
6 1/2 T (100 g) cocoa butter
17 1/2 oz (500 g) dark chocolate
1. Heat cocoa butter and chocolate together in your microwave to approximately 100 degrees F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)
2. Press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.
3. Dip in chocolate coating. Tap each ball a few times to remover chocolate and get a thinner and crisper chocolate shell.
4. Place on a plate or try lined with plastic or a non-stick baking mat.
5. Remover skewer when chocolate has set. (a few seconds). Make sure to leave a hole for the 'wick.'
6. Reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid state.
Marshmallow "wicks:"
12 Dried cellophane noodles (thicker varieties work best)
1. Heat oil in medium saucepan over medium low heat to 350-400 degrees.
2. Deep fry cellophane noodles until the pull and crisp up (about 10 seconds); remover from oil.
3. Set on paper towels to drain and dry.
4. Break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.
Assembly:
1. Insert wick in ball.
2. Plate a single ball on each plate
3. Light the wick; once it burns out eat the bomb and wick all in one bite!
